You use equal amounts of butter and flour. I like mine "medium" in thickness, so I generally use 1 to 2 tablespoons of butter/flour (each) with one cup of milk. Start with a tablespoon of each, and then you can see if you like it thicker or thinner.

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Melt the butter, mix in the flour, then add the milk, cook and stir until it reaches a boil, then let it boil (stirring constantly) for one minute. (It needs the full minute to lose the "raw flour" taste.)

Like Liz, I prefer to use a whisk. But you can use a spoon, a silicon scraper, etc. Once you get the method down, you won't believe how easy white sauce is, and what an easy base it is for many other foods!

In sauce pan, on low/medium low burner setting, melt butter, add flour and stir until nice and creamy with no lumps. Do not allow butter/flour mixture to *brown. Add milk; stirring constantly until thickened. Add salt to taste. Pepper is optional!

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For Cheese Sauce, Just Add Cheese!

For a Supa Dupa cheese sauce try Hoffman's Super Sharp Cheese. It is found in the deli section of a grocery store and is considered a slicing cheddar. If your grocery store deli doesn't carry Hoffman's Super Sharp, you might want to ask them to order it as it is the most delicious soft cheddar on earth. Because it is more creamy than other (hard) cheddar's, it works perfectly when making mac and cheese and other cheese recipes. You might want to buy extra cheese as once you try it you can't stop eating it. It is so good! Some grocery stores carry it in block form in the pre-packaged cheese section, but in my opinion it isn't as good, as block is harder. There are many deli super sharp brand's of slicing cheddar's available but none can compete with Hoffman's Super Sharp. It is truly in a class of it's own. You can buy it deli pre-sliced and break it up in pieces when using in recipe. No need to shred cheese unless using block cheese.

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* When making a roux sauce like used in gumbo, allow the flour/ butter mixture to darken. Use a low/medium low burner setting and stir constantly, assuring the roux won't burn. Add to the gumbo to thicken as well as assure a great flavor.